Christmas Log with Orange Jam
by Editorial Staff
What is Christmas without the traditional French dessert Christmas log? in fact, it is a cake, made from biscuit dough and rolled into a roll, so the cut resembles a cut from a tree. The number of ingredients per recipe for 1 roll.
Ingredients
- egg – 5 pcs.
- sugar 1 tablespoon.
- flour 1 tablespoon.
- vanilla sugar teaspoon
- olive oil 3 ml
- orange jam – 3-4 tablespoon. l.
- bitter chocolate 400 g
- cream at least 20% 200 ml
- chopped almonds 60-80 g
- a pinch of salt
- cinnamon 1/3 teaspoon
- cocoa 1 tablespoon. l.
- cream 33% fat 1 tablespoon.
- vanilla sugar 1 teaspoon
- powdered sugar 3-4 tablespoon. l.
- lemon juice 1/4 lemon
Directions
- Cooking a biscuit: mix eggs with sugar and put in a water bath. Beat in a water bath until the mass brightens and increases in volume by 2-3 times. Then we remove from the bath and, continuing to beat, let the mass cool slightly. Then add sifted flour, vanilla sugar, olive oil, gently stir with a spatula over-down. Pour the dough onto a baking sheet covered with parchment. We put in an oven preheated to 180 ° C for 10-15 minutes, a golden crust will appear, check the readiness with a skewer.
- Take out the biscuit. Cover the table with a damp towel, pre-moisten the towel in cold water. Turn the baking sheet over on a towel, remove the parchment from the biscuit, if the parchment does not come off well, put another damp towel on top and carefully remove the parchment paper after a couple of minutes. The sponge cake that has not yet cooled down, roll it into a roll with a bottom towel and leave it for 15-20 minutes. Let it cool down. Then you can unfold and remove the towel.
- Chantilly cream: Whisk the cream, icing sugar, vanilla sugar and lemon juice until soft peaks.
- Assembly: take a biscuit and grease with jam. Let stand for 5 minutes. After that we apply a layer of Chantilly cream and gently roll it into a tight roll. Wrap in plastic wrap or foil and refrigerate for 30 minutes.
- While the roll is in the fridge, prepare the Ganache: melt 400 g of dark chocolate in a water bath, add cream, spices, salt and ground almonds (I had it almost ground into flour). Mix everything gently.
- We take out the roll from the refrigerator, remove the film / foil. Cover the roll with a thin layer of ganache and put in the refrigerator for 5-10 minutes. We put the remaining ganache in a pastry bag (if not, you can carry it in a thick layer and draw furrows with a thick edge of a skewer or Chinese sticks), take out a roll and draw stripes imitating the bark of a tree. Put in the refrigerator for 30 minutes. Then we take it out and use a knife or a spatula to make the furrows more accurate.
- We take a brush and grease the roll with cold water. Sprinkle cocoa on top (take a strainer for convenience). Then remove excess cocoa with a dry soft brush. The roll is ready!
Enjoy your meal!
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